Coating mix for simulating chicken skin and method of use

Abstract

A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a weight basis from 25-50 parts maltodextrin, from 6-20 parts high-amylose starch, from 0.5-4 parts CMC, and from 5-15 parts powdered fat and from 6-20 parts pregelatinized starch.

Having thus described the invention what is claimed: 
     
       1. A dry coating mix for use on skinless chicken and designed to simulate the appearance and texture of chicken skin after baking in a conventional oven, said mix being comprised of: (a) 25-30 parts of a maltodextrin having a D.E. of from 5-20;   (b) 6-20 parts of ungelatinized, high-amylose starch;   (c) 0.5-4 parts of a carboxymethylcellulose gum, said mix being free of farinaceous components and said mix containing, on a weight basis absent flavor and color agents, from 40-70% of said maltodextrin, from 10-25% of said ungelatinized starch and from 1-5% of said gum.   
     
     
       2. The coating mix of claim 1 wherein the mix further contains from 5-15 parts by weight of a powdered fat material. 
     
     
       3. The coating mix of claim 2 wherein the mix further contains from 6-20 parts pregelatinized starch. 
     
     
       4. The coating mix of claim 3 wherein the mix further comprises 10-25% pregelatinized starch. 
     
     
       5. The coating mix of claim 1 wherein the mix consists of, on a weight basis absent flavor and color agents, from 40-70% of said maltodextrin, from 10-18% of said ungelatinized starch, from 1-5% of said gum, from 6-20% of powdered fat material and from 10-25% of pregelatinized starch. 
     
     
       6. The coating mix of claim 1 wherein the high-amylose starch is derived from corn. 
     
     
       7. The coating mix of claim 1 wherein the carboxymethylcellulose gum is high viscosity gum having a degree of substitution of at least 0.7. 
     
     
       8. The coating mix of claim 1 wherein the weight ratio of gum to ungelatinized starch to dextrin is 1:4 10:15-38. 
     
     
       9. A method for preparing baked chicken having simulated chicken skin comprised of: (a) applying a dry coating mix to the surface of skinless chicken pieces, said coating mix containing, on a weight basis, from 25-50 parts of maltodextrin having a D.E. of from 5-20, 6-20 parts of ungelatinized, high-amylose starch, 5-15 parts of powdered fat and 0.5-4 parts of carboxymethylcellulose gum and said coating mix containing, on a weight basis absent flavor and color agents from 40-70% of said maltodextrin, from 10-25% of said ungelatinized starch, from 1-5% of said gum and from 6-20% of a powdered fat material;   (b) baking the coated pieces in a conventional oven at 375° F. to 425° F.   
     
     
       10. The method of claim 9 wherein the mix consists of, on a weight basis absent flavor and color agents, from 40-70% of said maltodextrin, from 10-18% of said ungelatinized starch, from 1-5% of said gum, from 6-20% of powdered fat material and from 10-25% pregelatinized starch. 
     
     
       11. The method of claim 9 wherein the high-amylose starch is derived from corn. 
     
     
       12. The method of claim 9 wherein the carboxymethylcellulose gum is high viscosity gum having a degree of substitution of at least 0.7. 
     
     
       13. The method of claim 9 wherein the weight ratio of gum to ungelatinized starch to dextrin is 1:4-10:15-38. 
     
     
       14. The coating mix of claim 2 wherein the mix contains from 6-20% powdered fat on a weight basis absent flavor and color agents.